Meat Dishes

White Pork Slivers, Beijing Style

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9 oz. pork
1.1/2 oz. garlic bolt (or seedling)
3 tablespoons lard
2 teaspoons sweet fermented paste
1 tablespoon soya sauce
1 teaspoon sugar
1 tablespoon cooking wine
1/2 teaspoon gourmet powder

1) Boil pork 25 minutes. Remove from pot, cool and then cut into slivers 2.1/2 inches long and 1/4 inch thick.

Cut off tough parts of garlic bolt and cut the rest in lengths of about 1.1/4 inches. Wash clean.

2) Heat frying pan and put in lard. When it has melted, stir-fry garlic bolt for a minute or so. Mix pork slivers in and then add sweet paste and cooking wine. Continue to stir-fry till it smells good. Add soya sauce, sugar and gourmet powder. Toss and serve.

Notes:

(1) Instead of sweet fermented paste, salted and fermented soya paste may be used for this dish.

(2) A dish popularly used for the New Year festival in families of North China, it is good both with drinks and with rice.

(3) The pork used in this recipe may also be cut into slices or 1/3-inch cubes. In which case, instead of garlic bolts, green pepper wedges or lotus-root slices are recommended to accompany the pork slices, and water-chestnut or lotus-root cubes to go with the pork cubes.

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